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Effects of Pectin with Different Esterification Degrees on the Gastrointestinal Stability of Cyanidin-3-O-Glucoside
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Yan LI1, 2, Dajing LI2, Cunshan ZHOU1, Weiwei HE2, Yayuan XU2, Zhuqing DAI2, Zhongyuan ZHANG2, *
Science and Technology of Food Industry | 2026, 47(17) : 194 - 202
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Science and Technology of Food Industry | 2026, 47(17): 194-202
• Research and Investigation •
Effects of Pectin with Different Esterification Degrees on the Gastrointestinal Stability of Cyanidin-3-O-Glucoside
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Yan LI1, 2, Dajing LI2, Cunshan ZHOU1, Weiwei HE2, Yayuan XU2, Zhuqing DAI2, Zhongyuan ZHANG2, *
Affiliations
  • 1College of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
  • 2Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
Published: 2026-09-01 doi: 10.13386/j.issn1002-0306.2025090237
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This study investigated the interaction between pectin and cyanidin-3-glucoside (C3G), as well as its impact on the gastrointestinal stability of C3G, using high-ester and low-ester pectin from different sources. Experimental results on aggregation and binding behavior indicated that low-ester pectin was less prone to aggregate formation and contained abundant free carboxyl groups, primarily binding to C3G through strong electrostatic interactions. The binding rate of C3G with low-ester pectin was significantly higher than that of high-ester pectin, which relied predominantly on hydrogen bonds. Among the samples, low-ester citrus pectin exhibited the highest binding rate, reaching 66.80%. Physicochemical analysis revealed that low-ester pectin formed a composite with C3G characterized by smaller particle size, more negative zeta potential, and a denser, more uniform structure, with C3G effectively encapsulated within the pectin network. In contrast, high-ester pectin primarily formed loose aggregates by adsorbing C3G onto its surface. In vitro gastrointestinal digestion simulations revealed that the low-ester pectin-C3G complex exhibited high stability. After intestinal digestion, the total C3G content in low-ester citrus pectin-C3G group increased by 65.58% compared to the control group, significantly enhancing the gastrointestinal stability of C3G. In summary, low-ester pectin improves the gastrointestinal stability of C3G more effectively by binding and encapsulating it within the aggregated pectin structure through electrostatic interactions.

high-ester pectin  /  low-ester pectin  /  anthocyanins  /  interactions  /  gastrointestinal stability
李艳, 李大婧, 周存山, 何伟伟, 徐亚元, 戴竹青, 张钟元. 不同酯化度果胶对矢车菊素-3-O-葡萄糖苷胃肠稳定性的影响. 食品工业科技, 2026 , 47 (17) : 194 -202 . DOI: 10.13386/j.issn1002-0306.2025090237
Yan LI, Dajing LI, Cunshan ZHOU, Weiwei HE, Yayuan XU, Zhuqing DAI, Zhongyuan ZHANG. Effects of Pectin with Different Esterification Degrees on the Gastrointestinal Stability of Cyanidin-3-O-Glucoside[J]. Science and Technology of Food Industry, 2026 , 47 (17) : 194 -202 . DOI: 10.13386/j.issn1002-0306.2025090237
Year 2026 volume 47 Issue 17
127
53
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doi: 10.13386/j.issn1002-0306.2025090237
  • Receive Date:2025-09-22
  • Online Date:2026-10-24
  • Published:2026-09-01
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  • Received:2025-09-22
Affiliations
    1College of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
    2Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China
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表12种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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